Double-Decker Pumpkin Bread

What is up with all the early pumpkin recipes? I assume it is simply because I didn’t get to bake much with it last year. And when I did finally find some to hoard, I held it dear to my heart in fear that I would never get to buy pumpkin again.

Well, this is the last of the pumpkin recipes for awhile. A few weeks ago I opened a giant can and made some breakfast cakes and muffins, along with this bread. So no more pumpkin recipes.

At least not until next week. Then I’ll probably have 3-5 more. I can’t help myself.

And I made mini loaves, but of course you can make one giant loaf. Because you know I made the mini loaves since eating 3 small loaves in one sitting is so much healthier than eating one large loaf. You know, just trying to be portion conscious.

Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.

Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, just halfway to the top. Spread about 1/8 cup cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.

Note: As I typed in this recipe, I realized that I completely LEFT OUT the buttermilk! I totally overlooked it. No clue how that happened. However, as you can see the bread still came out (the batter was thicker than I remembered, now I know why) but the middle did sink a bit. I made these way back when, not forgetting the buttermilk, and they came out great. These ones still came out fantastic and delicious.

Cream Cheese Filling

8 ounces cream cheese, softened

2 tablespoons sugar

1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

Mix ingredients together until well blended (you can use an electric mixer, but I mixed by hand).

There is a reason that I need to slow down with the pumpkin baking. Mr. How Sweet is no pumpkin fan. That leaves me, myself and… oh yeah, me to eat it.

those look so good and moist! my husband doesn’t love pumpkin although he does manage to enjoy the pumpkin desserts when i make them, i think it is a mind thing!

Put it in the freezer if you’re the only one eating it! Not to avoid eating it, but to enjoy it a different way. I made pumpkin whoopie pies that look a lot like this a couple months ago, and I threw a few in the freezer. Perfect post-workout snack. ;)

My husband isn’t a pumpkin fan either. It makes me sad. How can you not love pumpkin?! Those look really, really, really good. I need to find some Libbys stat!

Yum! It has been cool and brisk here in the mornings, and this kind of Fall weather always makes me crave pumpkin anything and everything! I have pumpkin in my pantry, and I am definately making this scrumptious bread this weekend! Thanks, Jessica!

Jessica, I think we’re pumpkin soul mates! I can’t get enough of it. This bread look absolutely fabulous. My husband doesn’t like pumpkin either, so all of the pumpkin baked goods I make throughout the autumn is consumed by yours truly. Not that I really have a problem with that ;)

Oh. My. God. I think I”m going to eat my computer screen! I hope I can find pumpkin in the grocery or I’ll go crazy to make this recipe!

So cute! I love pumpkin but I can’t seem to get any canned. And when we do get pumpkin (it’s usually kabocha squash, which is a little different) I can’t help but want to just roast it with a little bit of butter. It’s SO amazing.

You can never have too many pumpkin recipes so keep them coming! I love pumpkin and this bread with the filling looks delicious! Yummy! Can’t wait to try.

Always been intimidated by the “rolling” part of pumpkin rolls. Your double-decker pumpkin bread looks like the perfect alternative for us “rolling”-challenged people. Thank you for the enticing recipes you keep developing!

I could devour this entire loaf in one sitting. It looks so amazingly decadent and delicious! Thanks for sharing!

Looks fabulous!

Do not like cream cheese!? Blasphemy! :)
Actually, I’m not really familiar with ricotta (and my husband absolutely hates it) so I rarely make anything with it. I’m not sure if it would sub but it’s worth a try!